Side Dish -- Sweet Potatoes With Ginger and Walnuts
Submitted by dvdlee on August 27, 2004 at 10:15 am

DESCRIPTION
Side Dish -- Sweet Potatoes With Ginger and Walnuts

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
Different, not too sweet, (except the natural sweetness of the potatoes), fairly low-fat (esp. if you use low-fat milk) and delicions. You can also make them in advance! From Craig Claiborne's Southern Cooking (out-of-print I believe).

Makes 6 to 8 servings.

3 lbs. of sweet potatoes (fresh)
1/2 cup ginger preserves
3 Tablespoons Dark Rum (use light if you have to)
2 Tablespoons Butter
1 cup chopped walnuts (black preferred, but any kind OK)
3/4 cup milk or half 'n half

Preheat the oven to 350F

Put the whole potatoes in the oven in a baking dish and bake for 1 to 2 hours (depending on the size of the sweet potatoes). Press the potatoes with your fingers to see if they are soft -- when they are -- they're done. (Do not oil the potatoes -- just throw them in.)

Remove from oven and let the potatoes cool.

Split each potato in half and scoop out the flesh.

Mash the potatoes until medium-smooth (there will still be a few lumps, that's OK) There should be around 3 cups of sweet potato mash.

Combine preserves and rum in a saucepan and bring to the boil. Add mashed sweet potatoes. Add the butter, walnuts and milk and heat.

You can serve immediately, or reheat in a microwave, in a saucepan (stirring frequently) or place in a butter casserole dish and bake until hot. (350F oven -- 25 minutes or so)

NOTE: You can bake the potatoes the day before (or even two days before). Keep in fridge. After the potatoes are mixed -- they will hold for another day if chilled.